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Smoked Pork Barbecue

Source of Recipe

From "Southern Living Recipe Revival"


Recipe Introduction

"Hal Tyler of Richmond, Virginia, shared this recipe in a fall story that focused on men with a flair for cooking. His secret to perfectly smoked pork? Adding his special vinegar-based barbecue sauce to the water pan in the smoker. Sandwich the juicy pork butt in a soft white-bread bun, and douse with sauce. Topping with chowchow and a tangle of homemade coleslaw? Totally optional, but highly recommended."

List of Ingredients

â—¦ Hickory wood chunks
â—¦ 2 cups ketchup
â—¦ 2 cups apple cider vinegar
â—¦ 1 cup butter
â—¦ 1 (5-ounce) bottle Worcestershire sauce
â—¦ 1 tablespoon salt
â—¦ 1 tablespoon brown sugar
â—¦ 1 tablespoon dried minced onion
â—¦ 1 tablespoon hot sauce
â—¦ 2 small cloves garlic, minced
â—¦ â…› teaspoon ground red pepper
â—¦ â…› teaspoon ground black pepper
â—¦ 2 quarts water
â—¦ 1 (6- to 8-pound) bone-in pork shoulder roast or Boston butt
â—¦ Hamburger buns (optional)
â—¦ Garnishes: coleslaw, dill pickle slices


Recipe

Soak the wood chunks in water 30 minutes. Meanwhile, bring the ketchup and next ten ingredients to a boil in a large saucepan; reduce heat, and simmer 10 minutes.

Prepare the smoker according to manufacturer's directions, using 1 cup barbecue sauce and 2 quarts water in water pan. Bring internal temperature to 225° to 250° F; maintain temperature for 15 to 20 minutes. Drain the wood chunks, and place on coals. Place the roast on the upper cooking grate; baste generously with remaining barbecue sauce. Cover with smoker lid.

Smoke the roast, maintaining temperature inside smoker between 225° and 250° F, for 9 hours or until a meat thermometer inserted into thickest portion registers 195° F. (Refill water pan with a mixture of 1 cup barbecue sauce and 2 quarts water as needed.) Remove the roast from smoker, and wrap tightly in aluminum foil. Let stand 1 hour. Shred the roast, and serve on buns, if desired.

Serves 10 to 12